Ruby’s Chicken Stew
I have to speak out for my little country town of Orangefield. We are a small place but big in heart. We are happy to lend a hand anytime it is needed. We are always happy to help.
We have a fire department, post office, hardware store and a grocery store with a cafe and steam table. We also have two gas stations, a Burger Town, Donut Shop and a nursery school across from our 12th-grade high school.
We also have six different denominational churches. A cabinet shop and repair shop and a Trends shop for ladies. And don’t forget our nail shop and three beauty shops.
I hope I didn’t forget anyone. Come to think of it, we are a pretty good-sized little town. I can call it a hick town if I want to, because I live here and have for 53 years and even have my burial plot bought and paid for.
I am sorry if you have ever came to our little “out in the country” Orangefield and didn’t feel welcomed.
Try Ruby’s chicken stew, it will make you feel good all over.
• 1 fryer cut in pieces
• 1 onion cut in pieces
• 1 large carrot cut in pieces
• 1 stalk celery, chopped
• 1 package frozen lima beans
• 1 can creamed mushroom soup
• 1/2 cup milk
Place chicken, onion, carrot, celery, in pot of water. Bring to a boil and simmer for 30 to 40 minutes. Add lima beans and cook an additional 10 minutes. Add soup and milk. Simmer until heated. Ruby says it is good with yeast biscuits. Sounds gooder’n syrup to me. Von.